Vegan Pancake Day Recipe Ideas You Can Enjoy Today

If you’re looking for vegan pancake day alternatives, look no further because there are three foolproof recipes you can whip up in minutes with one very special ingredient.

Aquafaba is a neat vegan alternative to eggs, and OGGS offers the solution to the 52 million eggs used in the UK on pancake day.

American fluffy pancakes are usually all about eggs, but OGGS has also found a way to get the texture without the eggs.

Read more: Pancake Day Activities You Can Do With Your Kids to Get Them Involved

Whether you’re a sweet or savory pancake lover, this recipe list has you covered if you’re looking for vegan pancakes this year.

OGGS is available from many major retailers and costs £2 for 200ml.

Vegan Recipe Ideas for Pancake Day

pancakes with 3 ingredients


  • 200g plain flour

  • 220ml almond/soya milk

  • Aquafaba OGGS 220ml


  • Start by pouring your Aquafaba into a clean bowl and whisking until pale and frothy. You don’t need an electric whisk for this

  • Combine milk ingredients and continue whisking.

  • Slowly sift the flour and whisk until your batter thickens and is silky smooth.

  • Let the dough rest in the refrigerator for 20 minutes.

  • Over medium-high heat, melt a knob of margarine (1/2 teaspoon) before pouring a ladle of batter into the pan. Using the handle, make sure the pancake reaches the edge of the pan. After about a minute seconds, the sides will be cooked. When you feel confident, flip it over and let the other side cook.

  • Serve with whips of your favorite toppings!

If you want fluffy American pancakes


  • Preparation time 15 mins

  • Cooking time 15 mins

  • For 12 pancakes


  • 380g plain flour

  • 2 tsp baking powder

  • 130g caster sugar

  • 250ml OGGS Aquafaba

  • 7 tablespoons vegetable oil

  • A squeeze of lemon

  • 150ml dairy-free milk (We like almond or oat milk in this recipe, but any type of milk will work.)

  • Margarine, for frying Favorite toppings…fresh fruit, maple syrup, melted chocolate…the options are endless.


  • Mix all the dry ingredients together in a large bowl

  • Next, whisk your OGGS® Aquafaba in a clean bowl for 30 seconds until pale and frothy, then add the oil, lemon juice and milk.

  • Add the dry mixture to the wet mixture, little by little, until you get a smooth and thick paste

  • Rest the pancake batter in the fridge for 30 minutes…sorry

  • Heat a non-stick pan over medium heat and add a dollop of margarine. Once melted, add a small ladle of batter to the pan and smooth into a rough round with the back of the ladle

  • Wait for the base of the mixture to set and the top to start bubbling, then flip and cook until both sides are golden brown. Repeat until all the batter is used up. Serve with your favorite toppings!


  • For the fluffiest pancakes, and if you have the patience, leave the batter in the fridge for a few hours but don’t forget to stir it before using…

  • The first pancake is always ugly. We just recommend you eat it before anyone else sees it.

  • Keep your pancakes warm at the end of cooking by placing them in the oven preheated to around 70°C.

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